Turkey Tetrazzini

275g / 10 oz green and white tagliatelle
50g / 2 oz butter
4 slices streaky bacon, diced
1 onion, peeled and finely chopped
175g / 6 oz mushrooms, thinly sliced
40g / 1 1/2 oz plain flour
450ml / 3/4 pint chicken stock
150ml / 1/2 pint double cream
2 tbsp sherry
450g / 1 lb cooked turkey meat, cut into bite-sized pieces
1 tbsp freshly chopped parsley
freshly grated nutmeg
salt and freshly ground black pepper
25g / 1 oz Parmesan cheese, grated

To garnish: freshly chopped parsley and Parmesan cheese, grated

Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Lightly oil a large oven proof dish. Bring a large saucepan of lightly salted water to the boil. Add the tagliatelle and cook for 7-9 minutes, or until 'al dente'. Drain well and reserve.

In a heavy-based saucepan, heat the butter and add the bacon. Cook for 2-3 minutes, or until crisp and golden. Add the onion and mushrooms and cook for 3-4 minutes, or until the vegetables are tender.

Stir in the flour and cook for 2 minutes. Remove from the heat and slowly stir in the stock. Return to the heat and cook, stirring until a smooth, thick sauce has formed. Add the tagliatelle, then pour in the cream and sherry. Add the turkey and parsley. Season to taste with the nutmeg, salt and pepper. Toss well to coat.

Turn the mixture into the prepared dish, spreading evenly. Sprinkle the top with the Parmesan cheese and bake in the preheated oven for 30-35 minutes, or until crisp, golden and bubbling. Garnish with chopped parsley and Parmesan cheese. Serve straight from the dish.